Oriental Cabbage Salad

Oriental Cabbage SaladMy husband and I recently started sponsoring engaged couples at our church. When we meet with a couple for the first time, we always invite them to share a meal with us. Last weekend, we served sandwiches and this cabbage salad for lunch with our new couple.

One of my “go to” recipe sites is allrecipes.com. I found this recipe for Chinese Napa Cabbage Salad when I searched for Napa cabbage. I decided to make it a bit healthier, lower in salt and fat.

Oriental Cabbage Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons sesame seeds, toasted
  • ¼ cup sliced almonds, toasted
  • 1 head Napa cabbage, shredded
  • 6 green onions, sliced
  • ¼ cup canola oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1½ tablespoon sugar
  • ⅓ cup chow mein noodles
  1. Toast sesame seeds and almonds separately.
  2. Place shredded cabbage and onions in a bowl to combine.
  3. Whisk together canola and sesame oils, vinegar, soy sauce, and sugar. Pour over salad.
  4. Add sesame seeds, almonds, and chow mein noodles. Toss to combine.
  5. Serve immediately.

I promised you and update on those murcott tangerines. They were indeed very juicy, but not a seed in sight! I would definitely buy those again.

Happy eating!


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